Egg Chrysanthemum (Tamago Kiku)
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
1 each N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
1 extra-large egg per flower pinch of salt 1 or 2 drops yellow food coloring
vegetable oil thin slices of pink pickled ginger, cut in fine shreds



1 In a small bowl, beat eggs, salt and food coloring. Heat a 10 or 11-inch skillet over medium-high heat. Wipe skillet with a paper towel that has been dipped in oil. Pour beaten egg into oiled skillet. Swirl skillet so covers bottom of skillet. Reduce heat to low. Cook 1 minute or until egg is set. Remove skillet from heat. Carefully turn egg sheet over; cook 30 seconds. Turn cooked egg out of skillet. Cool 5 minutes.
2 Fold 2 opposite sides of egg sheet so they meet in center. Fold egg sheet in half again, starting from a folded side. Using a small knife, make short slits, 1/2 inch apart, down the side with the double fold. Make slits no deeper than one-fourth to one-half the width of the folded piece. Beginning at 1 end, carefully roll up the egg sheet. Set flower on the base. Secure with wooden picks. Gently spread open flower petals. Place a small amount of ginger in center of flower.

Back